Salahare Draws Too!

rhamphotheca:

Pupfish (family Cyprinodontidae)

When Ice Age lakes in the southwest began to dry up, pupfish were confined to small areas with poor water quality. To survive, the various species have become highly adapted to withstand conditions that would kill most other fish. The desert pupfish can live in water temperatures up to 110 deg F!

(via: NWF)       (photo: Vathin | Flickr)

(via wigmund)

lalondie:

i didn’t know mountain dew had that much cocaine

freaking YES. YES.

I drink an avg of maybe 2-3 litres of Dew a day, especially when I’m working/doing homework to stay awake ‘cause of the high caffene content.

Yep yep. Now I know why that shit is so addicting though I’ve been drinking it since I was what 3 years old?

what is that you want to take a sample of my blood here just take this bottle it’s the same thing no joke

(Source: nervouscrashh, via zillyhootier)

wigmund:

wildunicornherd:

thinksquad:

Here is a Science fair project presented by a girl in a secondary school in Sussex . In it she took filtered water and divided it into two parts. The first part she heated to boiling in a pan on the stove, and the second part she heated to boiling in a microwave. Then after cooling she used the water to water two identical plants to see if there would be any difference in the growth between the normal boiled water and the water boiled in a microwave. She was thinking that the structure or energy of the water may be compromised by microwave. As it turned out, even she was amazed at the difference, after the experiment which was repeated by her class mates a number of times and had the same result.

It has been known for some years that the problem with microwaved anything is not the radiation people used to worry about, it’s how it corrupts the DNA in the food so the body can not recognize it.

Microwaves don’t work different ways on different substances. Whatever you put into the microwave suffers the same destructive process. Microwaves agitate the molecules to move faster and faster. This movement causes friction which denatures the original make-up of the substance. It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.

So the body wraps it in fat cells to protect itself from the dead food or it eliminates it fast. Think of all the Mothers heating up milk in these ‘Safe’ appliances. What about the nurse in Canada that warmed up blood for a transfusion patient and accidentally killed him when the blood went in dead. But the makers say it’s safe. But proof is in the pictures of living plants dying!

NO, YOU PIG-IGNORANT ASSWIPES.

SOME KID’S CLASS PROJECT IS NOT REAL SCIENTIFIC RESEARCH. YOU’VE HEARD OF “DOUBLE BLIND”, RIGHT? CALL ME WHEN IT’S PUBLISHED IN NATURE.

the structure or energy of the water

what the fuck does that even mean you realize that a water molecule is made up of three fucking atoms and if you rearrange it it isn’t water anymore and you would fucking notice

the problem with microwaved anything is not the radiation people used to worry about

Here is a handy diagram I drew of all the different types of radiation:

Microwaves != nuclear reactors, so calm your tits.

it’s how it corrupts the DNA in the food so the body can not recognize it

…do you understand what DNA is and how eating works? DNA is a jumble of protein in the middle of each cell and it tells the cells in that particular organism how to make more cells. Your body does not care about whether your food has any DNA in it or not. The chemicals it cares about are things like vitamins and sugars, as well as inorganic shit like salt.

(You can denature DNA by heating it or using chemicals like urea. It is like what happens when you fry an egg, which is basically a big glob of protein—the strands break apart and it looks like tiny white strings. Very cool.)

Microwaves agitate the molecules to move faster and faster.

I…just…that is the fucking definition of heat, whether you’re heating something over a flame or in a microwave or using the Sun. The difference is that microwaves mostly affect the water molecules in your food and they don’t need to use as much heat. Water boils at 100°C, which is just about as hot as water can get before it just turns into steam; but that’s like the lowest setting on your oven. Oven- or stove-cooked food tastes different partly because it uses higher temperatures and partly because heat is transferred in a different way.

This movement causes friction

That’s not what friction is.

It results in destroyed vitamins, minerals, proteins and generates the new stuff called radiolytic compounds, things that are not found in nature.

Let’s take these one at a time.

• Vitamins are classified as water-soluble or fat-soluble. So cooking things in water will dissolve the water-soluble vitamins (C and all the B’s). Just plain heat doesn’t do that, so microwaving veggies—which keeps the water in—is actually a healthier option.
• Proteins: Breaking the chemical bonds in proteins (denaturing) is a part of any cooking. However, denatured protein is still nutritious—that’s why you can meet your protein intake with foods like fried eggs and baked chicken.
• Minerals are just chemical elements, like off the periodic table—sodium, iron, potassium. (Vitamins and proteins are very complex combinations of elements.)

Which brings me to the “radiolytic compound” bullshit. When you talk about breaking apart, say, iron—you’re talking about breaking down the iron atoms themselves. Which is a whole lot different than breaking the bonds between atoms. It takes hella radiation. You need shit like gamma rays—the OOOH SCARY NUCULAR radiation—which we’ve already established do not come from your microwave.

things that are not found in nature

What the shit does that even mean? You all know radioactive elements occur in nature, right? In rocks and also in living cells. That’s right, you have this radioactive kind of carbon INSIDE YOU. You get it by eating those delicious plants. We can tell how long ago something died by how much of it is left.

Tons of shit that occurs naturally is horribly bad for you. And tons of shit that never existed until we cooked it up is great for you—like the chemical compounds in a lot of medications.

PEOPLE WHO BELIEVE THIS SHIT ARE WHY CHILDHOOD DISEASES THAT CAUSED SERIOUS ILLNESSES AND/OR DEATH THAT WE NEARLY ERADICATED WITH VACCINES ARE NOW COMING BACK AND WHY CONSPIRACY THEORIST TWATS ARE ASKING CITY COUNCIL NOT TO FLUORIDATE THE WATER AND WHY GLOBAL WARMING WILL WRECK OUR FUCKING PLANET.

LERN 2 SCIENCE. Think before you reblog. And microwave your veggies.

Yes where is the link to the kid’s actual research notes, so I can see their real hypothesis and data such as the plant type, soil, if they filtered the water themselves before heating it (I mean… why did they decide to boil/microwave FILTERED WATER that would have a lot less nutrients left in it than regular tap water that you can leave sitting out in the air a day to let reminiscent chlorine and other contaminants evaporate?) Actually while on the tangent of contaminants in water I also want to see the district’s report on what was in the water the kids used for their experiment, especially if the kids used tap water that was filtered in the home through a refrigerator or pitcher filter.

Because that would be more of the point, right? You BOIL water to accelerate the EVAPORATION of common tap water contaminants such as chlorine and ammonia (though usually for human consumption), and you test if the enclosed space of a microwave is equally effective? Not some bull about how microwaves destroy/rewrites chemical compounds that can kill us. If the latter was what the kid was hypothesizing then that teacher needs to seriously re-evaluate what the hell is wrong with that school’s science curriculum.